SEARED MAHI MAHI WITH GRILLED MANGO PINEAPPLE SALSA, RICE AND BLACK BEANS

SEARED MAHI MAHI WITH GRILLED MANGO PINEAPPLE SALSA, RICE AND BLACK BEANS

Rice:

4 cups of chicken stock

1 teaspoon salt

¼ teaspoon freshly ground black pepper

2 cups popcorn rice

Black Beans:

3 tablespoons olive oil

1 teaspoon cumin seeds

2 red bell pepper, cored, seeded and chopped

1 large Spanish onion, chopped

3 – 12 ounce cans black beans, rinsed and drained

½ teaspoon sugar

Sherry vinegar to taste

Kosher salt and freshly ground pepper to taste – that means you must taste to see what your recipe needs

Salsa:

½ pineapple, cored and peeled and slice into ¼-inch rings

1 mango, peeled, pitted and chopped

½ red onion, chopped

3 tablespoons chopped cilantro leaves

3 tablespoons olive oil

1 tablespoon peeled, minced fresh ginger

1 jalapeno, chopped

1 to 2 limes, juiced

Kosher salt and freshly ground black pepper to taste

Mahi-Mahi

6 – 6-ounce mahi mahi fillets

kosher salt and freshly ground black pepper

3 limes, zested

2 tablespoon unsalted butter

1-2 tablespoon vegetable oil – more if needed

1. Make rice and while rice is cooking, make salsa and beans.
2. Meanwhile, heat oil in large saucepan over medium-high heat.  Add cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add bell pepper and onion and cook, stirring occasionally, until soft, about 8 minutes.  Stir in black beans and sugar.  Bring to a boil, lower heat and simmer for 5 minutes.  Add vinegar and season with salt and pepper.  Set aside, covered until ready to use.
3. Make salsa:  preheat a grill pan.  Grill pineapple rings, turning once, until dark brown, about 2 minutes.  Transfer rings to cutting board and chop.
4. In a bowl, combine pineapple, mango, bell pepper, cilantro, onion, olive oil, ginger, jalapeno and lime juice.  Season with salt and pepper and set aside.  This can be prepared 2 days in advance.
5. To grill mahi mahi:  Using water grill on hot, brush with olive oil.  Heat butter and oil and brush on fish fillets.  Sear fillets, turning once, until brown and just cooked through, about 2 minutes on each side – do not overcook.
6. When serving, place rice and beans on plate and top with fillet, spooning salsa over each.

EQUIPMENT NEEDED:          Saucepan with lid for rice

Large saucepan                       Grill pan                     Measuring spoons

Measuring cups                       Medium bowl              Pastry brush

Large platter